I made this recipe for the Nutrition Cooking Class I taught at Ringling College and it was delicious! It was easy, tasty and quite filling. Plus, I felt wonderfully light after eating it, unlike how heavy and tired I feel after eating regular lasagna.

Rawzhanya (raw lasagna) Recipe

Pasta8 medium zuchinni or yellow squash (slicked long and thin, like a lasagna noodle)½ cup cold pressed olive oil1 tsp fresh oregano1 tsp fresh basil½ cup lemon juicesea salt to tasteTo prepare:Mix all ingredients together, taking care not to break the “noodles”. Let it marinade together while preparing the rest of the ingredients.

Marinara Sauce¼ chopped yellow onion2-3 garlic cloves1 ½ chopped tomato1 ½ tsp fresh oregano4 fresh basil leaves½ tsp salt1 tbsp cold pressed olive oilTo Prepare:Put all the ingredients in a food processor and blend until it forms a chunky sauce. Scoop out half the sauce into a bowl and blend the remaining sauce until it is smooth. Combine both sauces in the bowl- creating a smooth, yet still chunky sauce.

To put the raw lasagna together...Place a layer of pasta in a lasagna pan, top with a layer of rawcotta, then marinara. Repeat until you run out of ingredients. Top with marinara then (optional) drizzle on cheeze sauce and top with rawmesean cheese. The cheeze sauce and rawmesean aren't necessary, but they sure taste good! Once it's completed, either place in oven at 100 degrees to warm, or place in dehydrator for 45 minutes to warm.